Tomatillos are a staple in Mexican cuisine and are also widely used in the states. Learn more!
Tomatillos, also known as the Mexican husk tomato, is part of the nightshade family and small, green little bulbs encased in a papery husk that is a blend between a gooseberry and corn.
Commonly believed to be a tomato, they do have similar properties and the name suggests so, but they are not tomatoes.
They are native to Mexico and like hot weather with peak season being the hottest parts of summer and early fall. They are harvested before being ripe when they are firm, green and slightly sour.
If left to fully ripen, they would be a little sweeter and turn shades of red, purple, or yellow.
Look for tomatillos that have dry and papery husks. They should be tight and might even be slightly sticky. They will be firm and have no bruises or marks.
The husk and sticky residue will peel and clean off easily.
Tomatillos can be eaten raw, but are best when cooked. This brings out sweet undertones along with the sour. They are the main ingredient in salsa verde and green enchilada sauce and also the base of most mole recipes.
They are also common in sauces, dressings and guacamole.